I don't know what has been going on lately but I have been having serious cravings for spicy Mexican food, loaded with cilantro, soupy beans, and spicy goodness. Literally, I have been dreaming of eating tacos in bed while watching sappy movies and drinking margaritas. Maybe I am missing the sunshine and this is my way of coping or perhaps I just need a little fire in my belly.

Due to this serious craving, I jumped at the chance to make these luscious burrito bowls for a girls night in with one of my best friends. I owed her a delicious meal and since she has recently adopted a gluten and dairy free diet I knew that she would love the flavor combos and that I had to share the recipe so that she could recreate it at home.

Often people don't realize that changing your diet can have a huge impact on your creativity in the kitchen. Excitement about new food choices actually gets you into the kitchen and wanting to experiment. I was more than happy to feed her and to inspire her to try a new dish as well. As an added bonus, I got to spend time with one of my favorite people doing one of my favorite things - feeding people healthy food!

These burrito bowls are absolutely delicious, filled with the flavors of lime and fresh cilantro with just the right amount of heat and they are super easy to throw together! Don't be put off by the long recipe; essentially each part just gets thrown into the bowl or onto the plate in my case since my bowls just weren't big enough for all this goodness. Enjoy!

Vegan Sweet Potato & Black Bean Burrito Bowls over Cilantro Lime Cauliflower Rice with Chipotle Lime Tahini Sauce

Cilantro Lime Cauliflower Rice

1 head Cauliflower, leaves removed and cut into pieces

1 tbs Olive Oil

2 Garlic Cloves, chopped

1 Lime, Juiced

1 handful of Cilantro

Place the florets of the cauliflower into a food processor and pulse until broken down into a rice like consistency (do not over pulse for it will become mushy).

In a medium saute pan, heat the olive oil over medium high heat. Add the garlic, saute until softened. Add the cauliflower rice, cooking until it starts to crisp on the outside, 4 to 5 minutes. Add the cilantro and lime juice, stirring to combine. Keep warm over low heat while you prepare the rest of the ingredients.

Spicy Sweet Potatoes

3 Sweet Potatoes, Peeled and Shredded

2 tbs Olive Oil

1 Onion, chopped

1 Garlic Clove, chopped

1 Jalapeno, minced

1 tbs Chili Powder

1 tbs Cumin

1 tsp Cayenne Pepper

1 tsp Pink Himalayan Sea Salt

1/2 cup Water

1 handful of Cilantro

1 tbs Apple Cider Vinegar

In a food processor, shred the peeled sweet potatoes and put aside. In a large saute pan, heat 2 tbs of olive oil over medium high heat. Add the onion, garlic, and jalapeno, cooking until softened then add the shredded sweet potato, spices, and water. Cooking for 5 minutes until the water is evaporated and the sweet potatoes are cooked through. Add the cilantro and vinegar, reducing to low heat in order to keep warm.

Additional Bowl Items

1 Can Black Beans, warmed

1 cup Corn

1 Tomato, chopped

1 Avocado, sliced

1 Lime, cut into Wedges

Cilantro

Chipotle Lime Tahini Sauce

1 Lime Juiced

1 tbs Olive Oil

1 Chili in Adobe

1 Garlic Clove

2 Tbs Tahini

1/4 cup Water

Pink Himalayan Sea Salt to taste

Place all of the ingredients into a blender and blend until smooth adding more water if needed.

Assembly

Place the rice into a bowl or onto a plate, top with the spicy sweet potatoes, black beans, corn, tomato, avocado and cilantro. Squeeze lime over and drizzle with the Chipotle Lime Tahini Sauce. Enjoy and Healthy Eating!

Wow, it has officially hit that time of year where hibernation is key. It gets dark at 4 pm and today's real feel was 8 degrees! Every morning I step outside to a tundra of snow and ice, continually surprised that it is still so cold.

Winter is a special time of year, yes, snow is beautiful, but I also feel that it allows you to appreciate subtle changes in the weather. A 40 degree day suddenly is transformed into perfection considering it had been a high of 20 previously. That kind of appreciation doesn't happen when every day is beautiful and warm.

These frigid temps can only be combated with warm and hearty food that is enjoyed under a blanket with wool socks! That is why I love soups during this season, so many things can be thrown into a pot with broth and turned into a delicious, filling, and healthy meal.

This particular soup hosts a spicy little kick and a complexity garnered from the use of the black bean broth as opposed to vegetable stock. The bean stock is salty and earthy pairing well with the bright flavors of the tomatoes, sweetness of the corn and heat of the jalapeno. I hope that you enjoy!

Vegan Spicy Black Bean, Quinoa, and Tomato Soup with Jalapeno and Corn

1 cup Dried Black Beans

8 Cups Water

2 tbs Olive Oil

1 Onion, Chopped

2 Garlic Cloves, chopped

2 Spicy Italian Peppers or 1 Poblano

1 tsp Cumin

1 tsp Chili Powder

1 tsp Smoked Chili Powder

1 28oz Can Diced Tomatoes

4 cups of Black Bean Broth and/or Water

1 Jalapeno, diced

1 cup Corn

1/2 cup Quinoa

Optional Toppings: Fresh Cilantro, Avocado, Tomato

In a large stock pot bring the black beans, 8 cups of water and a dash of salt to a boil. Cover and simmer for 1 hour or until beans are cooked through. Alternatively you can use soak the beans overnight or sprout the beans in order to reduce cooking time.

In a large pot heat 2 tbs of olive oil over medium high heat. Add the onion, garlic and Italian peppers, sauteing for 5 minutes until softened. Add the cumin and chili powders, toasting for 1 minute more before adding the diced tomatoes, black bean broth and water (4 cups total), black beans, and quinoa, bringing to a boil. Cover and reduce heat to simmer for 10 minutes or until quinoa is cooked. Add the corn and jalapeno and salt to taste.

Serve topped with tomatoes, cilantro and avocado. Enjoy and Healthy Eating!